Caramels I SUBMITTED to http://allrecipes.com/Recipe/Caramels-I/Detail.aspx BY: Judi K. "I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas." PREP TIME: 45 Min COOK TIME: 45 Min READY IN: 1 Hr 30 Min SERVINGS & SCALING: 207 .75" pieces Original recipe yield: 1 - 9x13 inch pan

Ingredients

2	cups white sugar
1 1/2	cups corn syrup
2	cups heavy cream
1	cup butter
1	teaspoon vanilla extract
600	g chocolate

Directions

1. Butter a 9x13 inch dish.
   
   
2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter.
   
   
3. Bring to a boil, stirring often, then stir in remaining 1 cup cream.
   
   
4. Heat, without stirring, to 242° F (116° C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
   
   
5. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
   
   
6. When cool, return candies to room temperature then cut into .75" inch squares.
   
   
7. About the Chocolate: This is 4 - 3.5oz - Lindt Excellence 70% Cocoa bars and 4 - 3oz Scharffen Berger Milk Chocolate bars (One bar worth was not included in the nutrition info. About one bar worth of each variety is left over at the end of the process.) Melt & temper chocolate (for an excellent description on tempering chocolate, see Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich). The naked carmels are about 26 calories each. The chocolate coating adds about 15 calories per piece.
   
   
8. Using a toothpick, dip each square into chocolate, shake off excess and place onto wax paper to dry. Pipe a dot of chocolate on top to cover the toothpick hole.
   
   
9. Nutrition information is for EACH caramel.
   
   
10. Get ready for these to be in high demand! They are awesome!
    
    

Categories

Chocolate, Dessert

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium

Bad points High in saturated fat Very high in sugar